Macaron Adventure: Part 1
cross posted with the blogger version of this blog here
I’m at the end of a three week vacation and I’m happy to report I’ve used my time appropriately. Read a bunch of smutty books while vacationing over two Hawaiian islands and renewed my love of crocheting miniature food. And finally got around to learning how to make macarons.
For years now I’ve been aching to return to Laduree in Paris for a macaron. In the meantime we’ve considered taking a class to make macarons but instead of forking out the money for one I decided to venture it alone first.
“Why make macarons?” you may ask. My hubby swears that they taste only 10% better than cookies but are 100 times harder to make. For me the macaron is kind of like the Holy Grail of baking. It’s fancy and elegant with simple ingredients and just takes the right technique. The last part is the elusive thing that I hoped to capture.
I used two different blogs for my research. Both are written by pastry chefs who have each made thousands of macarons. They contradict each other a bit so it took some fiddling with my own oven to figure out what worked.
Next blog was BraveTart and this pastry chef Stella Parks has a lot of macaron info including a Mythbusters page to debunk macaron myths. She also has of course macaron recipes.
Stella is super friendly and will answer baking questions very promptly via twitter.
I followed Pastrypal’s Master the Macaron PDF .
After following pastrypal’s tutorial exactly I was ecstatic that what came out of the oven looked like macarons! They tasted great and looked good but needed tweaking – alas my shells were hollow and the bottoms were sticking.
Mistakes? I was very grateful that Pastrypal’s pdf even has a troubleshooting section. She had suggested baking at 280 degrees for 17 minutes to start. Her oven must be better insulated than mine. Bravetart is lovely and answered my tweet and suggested to up the temp.
Also I hand whipped the egg whites like Pastrypal did in the pdf but I’m obviously a whimp and not an experienced pastry chef because my meringue must not have been as stiff as hers were.
I also learned that Bob’s Almond meal/flour has a lot of particles the size of coarse salt. So much of the bag was made of these I had to include them after sifting for almost an hour. The macarons were only mildly grainy on the outside though.
Regarding size I followed the pastry pal guide but think I prefer a slightly bigger macaron than her pictorial shows. I had a lot of trouble finding info online regarding the right size. Apparently Laduree Paris small macarons are 1.5 inches so I used that as my standard.
Made the following changes:
– ran almond flour through food processor pulsed a few times before adding to powdered sugar
– all parchment paper used – less risk of sticking than my old silpat and ability to draw 1.5 inch circles on the other side of parchment for piping guides
– insulated cookie sheet and regular baking sheet didn’t seem to make much difference so used both
– per Bravetart’s advice I whipped the egg whites until they were so stiff I could turn the bowl upside down and they stayed put
– turned oven up to 300 and watched them after 15 min – it took 19 minutes with a pan turn halfway since one half of my oven is hotter than the other.
– used a more flexible silicon spatula to make sure I didn’t deflate the egg whites while folding them with the dry ingredients.
– between batches in the oven I cranked the temp to 320 for a few minutes to compensate for heat loss from opening the oven door
Things I did despite Bravetart’s debunking them as necessary:
– I didn’t age my egg whites in the fridge but did microwave for 10 seconds to dry them out a bit
– I left them to dry after piping until the skins formed – took min 45 minutes in our Vancouver sunny day
Well I got macarons that lifted off the sheet easily after a bit of cooling and were still chewy inside. Some were a bit “dome” like but not all so I may leave the shapes alone.
Glad this second batch was successful.
Things to change for the third batch
– sift icing sugar first as the Bob’s Almond flour clogs up my sieve
– to smooth out the tops after piping for any macarons that have a bit of a peak after resting for 5 minutes as that peak will get baked and set
Next up is flavored macarons and also nut-free ones too since I actually have a minor almond allergy but can’t help myself around fancy French desserts.
– Posted using BlogPress from my iPhone